I just had an internal debate with myself. And the debate was on whether it should be brownie or brownies? I will say “I made brownies!” instead of “I made brownie!”, but brownie is singular. I feel like I need to obey the rule of English… but I decided in the end to pay tribute to the Women’s Weekly recipe that I adapted from.
In fact, I baked these brownies at the start of the month as a welcome treat for my sister’s friends from Japan and as a complementary dish for our ice-cream supper. I tried a tiny slice myself and it was moist and chocolatey, like how brownies are supposed to be like. In my opinion, I like it better than the Betty Crocker’s mix actually. But I may be biased, given my past experiences with mixes, brownies or not. But do give it a try and come up with your own verdict!
Chocolate Brownies with Hazelnuts
Chocolate Brownies with Hazelnuts
Recipe adapted from Women’s Weekly’s “Chocolate”
Butter 150g
Baking chocolate 260g
Brown sugar 330g
Eggs 4, beaten slightly
Plain flour 150g
Sour cream 120g
Hazelnuts 50g
1. Preheat oven to 180℃. Line 8″ x 8″ square pan with baking paper.
2. Stir butter and chocolate in medium saucepan over low heat until chocolate is just melted. Transfer mixture to medium bowl to cool slightly.
3. Add sugar and eggs, then sifted flour, sour cream and nuts. Spread mixture into baking pan.
4. Bake for about 30 minutes at 180℃.
This recipe is easy to handle, and almost as fuss-free as using a brownie mix. And most importantly, you get goody chocolatey brownies at the end of the day!